Beet Ketchup

Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It's easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée.Khushbu Shah

Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It's easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée. This recipe was developed by Marisa McClellan for her story Beyond Tomatoes: Four Great Fruit Ketchups.

Beet Ketchup

Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers.

Yield: makes 3 cups

Ingredients

1 lb. cooked red beets, diced

1 cup apple cider vinegar

1⁄2 cup brown sugar

1⁄4 cup diced onion

1⁄2 tsp. salt

1⁄4 tsp. ground coriander

1⁄4 tsp. ground cloves

Freshly ground black pepper, to taste

Instructions

Combine the chopped beets, vinegar, brown sugar, and onion in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender.

Remove saucepan from heat and purée with remaining ingredients. Taste and adjust seasoning, if necessary.